At breakfast or in recipes, oatmeal is a go-to grain

0220PATTKEARNEYSVILLE – A big bowl of oatmeal is a stick-to-the-ribs breakfast that never fails to keep me feeling full until lunch. It’s also great added to meatloaf and makes a delightful cookie. A few great, easy recipes to try:

Soft Oatmeal Cookies

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1½ teaspoons ground cinnamon

3 cups quick-cooking oats

Raisins, chocolate chips, chopped nuts (optional)

In a medium bowl, cream together 1 cup softened butter, 1 cup white sugar and 1 cup packed brown sugar; beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla.

Combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 ½ teaspoons ground cinnamon. Stir into the creamed mixture 3 cups quick cooking oats. Cover, and chill dough for at least one hour.

Pre-heat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork, dipped in sugar. You can also add raisins, chocolate chips and chopped nuts for added variety.

Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

Prize-winning Meatloaf

1½ pounds lean ground beef or turkey

¾ cup oats

¾ cup finely chopped onion

½ cup ketchup

1 egg, lightly beaten

1 Tablespoon Worcestershire sauce

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

Heat oven to 350 degrees. Combine in large bowl 1½ pounds lean ground beef or turkey, ¾ cup oats, ¾ cup finely chopped onion, ½ cup ketchup, 1 egg (lightly beaten), 1 tablespoon Worcestershire sauce, 2 cloves garlic (minced), ½ teaspoon salt and ¼ teaspoon black pepper. Mix lightly, but thoroughly.

Place in glass baking pan. Bake 50 to 55 minutes or until meatloaf is not pink in center. You should not see juices showing any pink color.

Let stand 5 minutes before slicing. If you’d prefer, make the recipe ahead and keep it covered and refrigerated for baking within 2 days or wrap airtight and freeze for up to 3 months.

Here’s a delicious sauce to cover the meatloaf. Twenty minutes before the meatloaf is done, drain off the grease/liquid. In a pan on your stovetop, mix ½ cup of grated onion with 1 cup of ketchup. Stir in 4 tablespoons brown sugar, 4 tablespoons vinegar and 2 tablespoons Worcestershire sauce. Heat the sauce, but don’t boil.

You can pour the sauce over the finished loaf or place in individual dishes on your dinner table for family members to dip each forkful.

Send feedback on this column or thoughts on future columns to Patt Welsh at pwelsh@shepherd.edu.

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